Trim fat from roast; cut into half crosswise. Combine paprika and next 4 pork ingredients; stir well. Rub spice mixture over surface of roast halves; place roast halves in electric slow cooker. Combine water, chipotle chiles, and onion in food processor or blender; process until smooth. Pour chile puree over pork. Cover with lid; cook on high-heat setting for 1 hour. Reduce to low-heat setting, and cook 9 hours or until pork is very tender.
Remove pork from slow cooker; let stand 10 minutes. Shred pork with 2 forks; set aside.
Pour cooking liquid into a bowl; let stand 5 minutes. Skim fat from surface of liquid. Return cooking liquid and shredded pork to slow cooker; stir well. Cover with lid, and cook on high-heat setting 15 minutes or until warm. Serve pork in flour tortillas with Fruity Lime Salsa. Garnish with fresh cilantro leaves, if desired.
Servings: 16 servings (serving size: 1 tortilla, 1/2 cup pork mixture, and about 3 1/2 tablespoons salsa)
Nutritional Information: Diabetic Exchanges: 1 1/2 starch, 2 veg, 3 M-F meat
Per serving: CAL 364 (33% from fat), PRO 29.7g, FAT 13.6g (sat 4.2g), CARB 31.8g, FIB 1.5g, CHOL 87mg, IRON 3.0mg, SOD 469mg, CALC 140mg
Submitted By: Kyle
Original Source: Southern Living Slow Cooker Cookbook
This is SPICY!!!! Instead of putting the shredded pork back in with the liquid, I usually keep the liquid separate for those who want it really spicy. There's plenty of spice in the pork itself.